As you know, my favorite baking cookbook is Baked Elements. It’s my favorite bakery in New York City, too – I order from them every chance I get because somehow, some way, they make everything absolutely perfectly. Don’t ask me what their trick is, because I have no idea! I’ve made a number of things from their book, and I’m always finding more things to bake. This Root Beer Bundt Cake is one of them. Granted, its root beer flavor isn’t very pronounced (I think I am going to use root beer schnapps and/or root beer extract next time for a stronger flavor), but this is still one hell of a cake. The crumb is moist and tender, and the root beer fudge frosting is unreal. This is the first bundt cake that has really “wowed” me, and Kramer assured me that everyone in his office agreed. This is now my new favorite cake. I’m not sure if the carbonation in the root beer made the cake extra soft and delicious, but the guys from Baked really worked their magic on this one. The cake was also easy to cut into slices, pack away, and serve the next day, which is rare and makes for a really easy, but still incredibly impressive, treat for the office or a party.
Combine your butter, cocoa powder, and root beer.
Heat until melted. Add in the sugar, stir until dissolved, then remove from heat and allow to cool.
Lightly beat the eggs and add them to the chocolate mixture.
Fold together the flour, baking soda, and salt with the chocolate mixture. The batter will be lumpy.
Pour the batter into your prepared pan and bake for 35-40 minutes at 325 degrees F, until set.
When finished, set on a wire rack to cool.
Allow the cake to cool completely before frosting.
Combine all of your frosting ingredients in a food processor until glossy and smooth.
Frost with a thick layer, allow to set, and serve.
- 2 cups root beer* (NOT diet - don't say I didn't warn you)
- 1 cup dark unsweetened cocoa powder
- ½ cup (1 stick) unsalted butter, cubed
- 1¼ cup granulated sugar
- ½ cup firmly packed brown sugar
- 2 cups all-purpose flour
- 1¼ teaspoons baking soda
- 1 teaspoon kosher salt
- 2 large eggs, room temperature, lightly beaten
- *You can replace ½ cup of this with root beer schnapps if you can find it for a stronger root beer flavor; I would also recommend using 1 teaspoon of root beer extract, if you have it.
- 2 ounces (about ⅓ cup) dark chocolate, melted and cooled slightly
- ½ cup (1 stick) unsalted butter, room temperature
- 1 teaspoon kosher salt
- ¼ cup root beer
- ⅔ cup dark unsweetened cocoa powder
- 2½ cups confectioners' sugar
- Preheat the oven to 325 degrees F and generously spray the inside of a 10-inch bundt pan with nonstick cooking spray, or butter it, dust with flour, and tap out any excess flour.
- In a small saucepan, melt together the root beer, cocoa powder, and butter over medium heat until the butter is melted and the mixture is smooth. Add in the sugars and whisk until they are completely dissolved, then remove the pan from heat and allow to cool slightly. When cooled, whisk in the slightly beaten eggs - if the mixture is not cool enough, the eggs will scramble and believe me, you do not want that to happen.
- In a large mixing bowl, combine the flour, baking soda, and salt. Gently pour the chocolate mixture into the flour mixture, and fold everything together until well combined. The batter will be slightly lumpy, but don't overbeat it, or your cake will be tough.
- Pour the batter into the prepared pan and bake for 35-40 minutes, rotating the pan halfway through the baking time, until a small sharp knife or long toothpick/skewer inserted into the cake comes out clean. Transfer the pan to a wire rack to cool completely, then gently loosen the sides of the cake from the pan and turn it out onto a large plate.
- To make the frosting, put all of the frosting ingredients in your food processor or blender and pulse until the frosting is shiny and smooth. Alternately, you can beat the butter and melted chocolate together with a stand or hand mixer, then, on slow speed, beat in the salt, root beer, and confectioners' sugar, until shiny and smooth.
- Use a spatula to spread the fudge frosting over the crown of the bundt cake in a thick layer, then place the cake in the fridge for 10 minutes or so to allow the frosting to set before serving. You can place the cake in an airtight container overnight if you want to make the cake the day before, or even make the cake, slice it, and place the slices in between pieces of parchment paper, put those in an airtight container overnight in the fridge, then serve the next day (that's what I did so Kramer could take them into work).